A method for preparing a fruit flavour

Abstract

The application discloses a fruit essence preparation method, comprising the following steps: S1. mixing and stirring 2-acetyl-5-methyl furan 0.8-1.9 parts by mass, 2-ethyl furan 1.5-3 parts by mass, hop tincture 1.7-3.2 parts by mass, angelica root oil 1.1-2.5 parts by mass, linalool 1-3 parts by mass and 2,6-dimethyl-5-heptenal 1.3-2.8 parts by mass to obtain a fragrance base; and S2. mixing and stirring the fragrance base and solvent 70-80 parts by mass, adding a surfactant 7-12 parts by mass, and continuously stirring to obtain the fruit essence. The fruit essence prepared by the fruit essence preparation method has pure fruit aroma.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of essence, and particularly relates to a preparation method of fruit essence. BACKGROUND

[0002] Edible essence is a kind of food additive for making food fragrant, which is made of various edible spices and permitted additives. Edible essence is mainly divided into natural essence and synthetic essence, wherein, the synthetic essence can be divided into essence obtained through microbial fermentation or enzymatic reaction, and essence obtained through Maillard reaction of protein and reducing sugar.

[0003] Fruit essence is a kind of commonly used essence in food essence, which has played a huge role in the development of food industry. At present, fruit essence mainly includes natural fruit essence and synthetic fruit essence. Natural fruit essence is mainly extracted from natural fruits, and does not need complex chemical reactions, but its shortcomings are that a large amount of fruits are needed as raw materials, the yield is low, the cost is high, and its large-scale use is limited. Synthetic fruit essence mainly includes natural essential oil, extract, alcohol, aldehyde, acid, ester, lactone, heterocyclic spice and the like. In the prior art, there are various kinds of fruit essence, but it is difficult to have a preparation method of fruit essence which can maintain pure fruit aroma and good quality stability. SUMMARY

[0004] In view of the above deficiencies in the prior art, the application provides a preparation method of fruit essence, and the fruit essence prepared by the preparation method of fruit essence of the application contains pure fruit aroma.

[0005] The application aims to provide a preparation method of fruit essence, which comprises the following steps:

[0006] S1. 2-acetyl-5-methylfuran 0.8-1.9 parts by mass, 2-ethylfuran 1.5-3 parts by mass, hop tincture 1.7-3.2 parts by mass, angelica root oil 1.1-2.5 parts by mass, linalool 1-3 parts by mass, and 2,6-dimethyl-5-heptenal 1.3-2.8 parts by mass are mixed and stirred to obtain a fragrance base;

[0007] S2. The fragrance base and solvent 70-80 parts by mass are mixed and stirred, and surfactant 7-12 parts by mass is added and continuously stirred to obtain fruit essence.

[0008] In some embodiments of the application, S2 comprises the following steps:

[0009] S2. mixing and stirring the base and the solvent 70-80 parts by mass, adding the surfactant 7-12 parts by mass, then adding 2-acetyl-2-thiazoline 2.1-3.2 parts by mass and / or 2-sec-butyl-4,5-dimethyl-3-thiazoline 1.4-2.5 parts by mass, and continuing to stir, to obtain the fruit essence.

[0010] In some embodiments of the present application, the surfactant is selected from at least one of glycerol monostearate, sucrose ester, lecithin, and soybean lecithin.

[0011] In some embodiments of the present application, the solvent is selected from at least one of ethanol, propylene glycol, animal and vegetable oil, caprylic capric glyceride, glyceryl triacetate, water, triethyl citrate, and glycerol.

[0012] In some embodiments of the present application, in S1, the speed of the mixing and stirring is 200-500 rpm, and the time is 15-25 min.

[0013] In some embodiments of the present application, in S2, the speed of the mixing and stirring is 300-600 rpm, and the time is 15-30 min.

[0014] In some embodiments of the present application, the speed of the continuing stirring is 300-600 rpm, and the time is 10-20 min.

[0015] Another object of the present application is to provide a fruit essence prepared by the method for preparing the fruit essence.

[0016] In some embodiments of the present application, the fruit essence is durian essence.

[0017] Compared with the prior art, the present application has the following beneficial effects:

[0018] (1) The fruit essence prepared by the method for preparing the fruit essence of the present application contains 2-acetyl-5-methylfuran, 2-ethylfuran, hop extract, angelica root oil, linalool, and 2,6-dimethyl-5-heptenal, so that the prepared fruit essence contains pure fruit aroma.

[0019] (2) The method for preparing the fruit essence of the present application adds 2-acetyl-2-thiazoline and / or 2-sec-butyl-4,5-dimethyl-3-thiazoline, so that the prepared fruit essence has higher quality stability. DETAILED DESCRIPTION

[0020] In order to make the person skilled in the art better understand the technical solutions in the present application, the technical solutions of the present application will be clearly and completely described below in combination with the embodiments of the present application. Obviously, the described embodiments are only a part of the embodiments of the present application, not all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by the person skilled in the art without creative labor should belong to the protection scope of the present application.

[0021] Embodiment 1

[0022] The present embodiment provides a preparation method of fruit essence, and the specific preparation steps are as follows:

[0023] S1. 2-acetyl-5-methylfuran 1.9 parts by mass, 2-ethylfuran 3 parts by mass, hop tincture 3.2 parts by mass, angelica root oil 2.5 parts by mass, linalool 1 part by mass, 2,6-dimethyl-5-heptenal 2.8 parts by mass are mixed and stirred, the mixing and stirring speed is 200-500 rpm, and the mixing and stirring time is 15-25 min, to obtain a fragrance base;

[0024] S2. The fragrance base and propylene glycol 70 parts by mass are mixed and stirred, the mixing and stirring speed is 300-600 rpm, the mixing and stirring time is 15-30 min, glycerol monostearate 12 parts by mass is added, and the stirring is continued, the continued stirring speed is 300-600 rpm, and the continued stirring time is 10-20 min, to obtain the fruit essence.

[0025] Embodiment 2

[0026] The present embodiment provides a preparation method of fruit essence, and the specific preparation steps are as follows:

[0027] S1. 2-acetyl-5-methylfuran 0.8 parts by mass, 2-ethylfuran 1.5 parts by mass, hop tincture 1.7 parts by mass, angelica root oil 1.1 parts by mass, linalool 3 parts by mass, 2,6-dimethyl-5-heptenal 1.3 parts by mass are mixed and stirred, the mixing and stirring speed is 200-500 rpm, and the mixing and stirring time is 15-25 min, to obtain a fragrance base;

[0028] S2. The fragrance base and propylene glycol 80 parts by mass are mixed and stirred, the mixing and stirring speed is 300-600 rpm, the mixing and stirring time is 15-30 min, glycerol monostearate 7 parts by mass is added, and the stirring is continued, the continued stirring speed is 300-600 rpm, and the continued stirring time is 10-20 min, to obtain the fruit essence.

[0029] Embodiment 3

[0030] The present embodiment provides a preparation method of fruit essence, and the specific preparation steps are as follows:

[0031] S1. 2-acetyl-5-methylfuran 1.2 parts by mass, 2-ethylfuran 2.3 parts by mass, hop tincture 2.2 parts by mass, angelica root oil 1.7 parts by mass, linalool 2 parts by mass, 2,6-dimethyl-5-heptenal 2 parts by mass are mixed and stirred, the speed of mixing and stirring is 200-500 rpm, and the time is 15-25 min, to obtain a fragrance base;

[0032] S2. The fragrance base and propylene glycol 75 parts by mass are mixed and stirred, the speed of mixing and stirring is 300-600 rpm, and the time is 15-30 min, glyceryl monostearate 10 parts by mass is added, and stirring is continued, the speed of continued stirring is 300-600 rpm, and the time is 10-20 min, to obtain a fruit flavor.

[0033] Example 4

[0034] The present example provides a method for preparing a fruit flavor, and the specific preparation steps are as follows:

[0035] S1. 2-acetyl-5-methylfuran 1.2 parts by mass, 2-ethylfuran 2.3 parts by mass, hop tincture 2.2 parts by mass, angelica root oil 1.7 parts by mass, linalool 2 parts by mass, 2,6-dimethyl-5-heptenal 2 parts by mass are mixed and stirred, the speed of mixing and stirring is 200-500 rpm, and the time is 15-25 min, to obtain a fragrance base;

[0036] S2. The fragrance base and propylene glycol 72.9 parts by mass are mixed and stirred, the speed of mixing and stirring is 300-600 rpm, and the time is 15-30 min, glyceryl monostearate 10 parts by mass and 2-acetyl-2-thiazoline 2.1 parts by mass are added, and stirring is continued, the speed of continued stirring is 300-600 rpm, and the time is 10-20 min, to obtain a fruit flavor.

[0037] Example 5

[0038] The present example provides a method for preparing a fruit flavor, and the specific preparation steps are as follows:

[0039] S1. 2-acetyl-5-methylfuran 1.2 parts by mass, 2-ethylfuran 2.3 parts by mass, hop tincture 2.2 parts by mass, angelica root oil 1.7 parts by mass, linalool 2 parts by mass, 2,6-dimethyl-5-heptenal 2 parts by mass are mixed and stirred, the speed of mixing and stirring is 200-500 rpm, and the time is 15-25 min, to obtain a fragrance base;

[0040] S2. The fragrance base and propylene glycol 71.8 parts by mass are mixed and stirred at a speed of 300-600 rpm for 15-30 min, glyceryl monostearate 10 parts by mass and 2-acetyl-2-thiazoline 3.2 parts by mass are added, and stirring is continued at a speed of 300-600 rpm for 10-20 min to obtain a fruit flavor.

[0041] Example 6

[0042] The present example provides a method for preparing a fruit flavor, and the specific preparation steps are as follows:

[0043] S1. 2-acetyl-5-methylfuran 1.2 parts by mass, 2-ethylfuran 2.3 parts by mass, hop tincture 2.2 parts by mass, angelica root oil 1.7 parts by mass, linalool 2 parts by mass, and 2,6-dimethyl-5-heptenal 2 parts by mass are mixed and stirred at a speed of 200-500 rpm for 15-25 min to obtain a fragrance base;

[0044] S2. The fragrance base and propylene glycol 70.4 parts by mass are mixed and stirred at a speed of 300-600 rpm for 15-30 min, glyceryl monostearate 10 parts by mass, 2-acetyl-2-thiazoline 2.1 parts by mass, and 2-sec-butyl-4,5-dimethyl-3-thiazoline 2.5 parts by mass are added, and stirring is continued at a speed of 300-600 rpm for 10-20 min to obtain a fruit flavor.

[0045] Example 7

[0046] The present example provides a method for preparing a fruit flavor, and the specific preparation steps are as follows:

[0047] S1. 2-acetyl-5-methylfuran 1.2 parts by mass, 2-ethylfuran 2.3 parts by mass, hop tincture 2.2 parts by mass, angelica root oil 1.7 parts by mass, linalool 2 parts by mass, and 2,6-dimethyl-5-heptenal 2 parts by mass are mixed and stirred at a speed of 200-500 rpm for 15-25 min to obtain a fragrance base;

[0048] S2. The fragrance base and propylene glycol 70.4 parts by mass are mixed and stirred at a speed of 300-600 rpm for 15-30 min, glyceryl monostearate 10 parts by mass, 2-acetyl-2-thiazoline 3.2 parts by mass, and 2-sec-butyl-4,5-dimethyl-3-thiazoline 1.4 parts by mass are added, and stirring is continued at a speed of 300-600 rpm for 10-20 min to obtain a fruit flavor.

[0049] Comparative Example 1

[0050] The present comparative example provides a preparation method of fruit flavor, which is only different from example 3 in that 2-acetyl-5-methylfuran is not added, and the specific preparation steps are as follows:

[0051] S1. 2-acetyl-5-methylfuran 1.2 parts by mass, hop tincture 2.2 parts by mass, angelica root oil 1.7 parts by mass, linalool 2 parts by mass, 2,6-dimethyl-5-heptenal 2 parts by mass are mixed and stirred, the mixing and stirring speed is 200-500 rpm, and the mixing and stirring time is 15-25 min, to obtain a fragrance base;

[0052] S2. The fragrance base and propylene glycol 77.3 parts by mass are mixed and stirred, the mixing and stirring speed is 300-600 rpm, the mixing and stirring time is 15-30 min, glycerol monostearate 10 parts by mass is added, and the continuous stirring speed is 300-600 rpm, the continuous stirring time is 10-20 min, to obtain a fruit flavor.

[0053] Comparative example 2

[0054] The present comparative example provides a preparation method of fruit flavor, which is only different from example 3 in that 2-acetyl-5-methylfuran is not added, and the specific preparation steps are as follows:

[0055] S1. 2-acetyl-5-methylfuran 1.2 parts by mass, hop tincture 2.2 parts by mass, angelica root oil 1.7 parts by mass, linalool 2 parts by mass, 2,6-dimethyl-5-heptenal 2 parts by mass are mixed and stirred, the mixing and stirring speed is 200-500 rpm, and the mixing and stirring time is 15-25 min, to obtain a fragrance base;

[0056] S2. The fragrance base and propylene glycol 77.3 parts by mass are mixed and stirred, the mixing and stirring speed is 300-600 rpm, the mixing and stirring time is 15-30 min, glycerol monostearate 10 parts by mass is added, and the continuous stirring speed is 300-600 rpm, the continuous stirring time is 10-20 min, to obtain a fruit flavor.

[0057] Comparative example 3

[0058] The present comparative example provides a preparation method of fruit flavor, which is only different from example 3 in that 2-acetyl-5-methylfuran is not added, and the specific preparation steps are as follows:

[0059] S1. 2-acetyl-5-methylfuran 1.2 parts by mass, hop tincture 2.2 parts by mass, angelica root oil 1.7 parts by mass, linalool 2 parts by mass, 2,6-dimethyl-5-heptenal 2 parts by mass are mixed and stirred, the mixing and stirring speed is 200-500 rpm, and the mixing and stirring time is 15-25 min, to obtain a fragrance base;

[0060] S2. The fragrance base and propylene glycol 76.7 parts by mass are mixed and stirred at a speed of 300-600 rpm for 15-30 min, and glycerol monostearate 10 parts by mass is added and stirred, and the stirring speed is 300-600 rpm for 10-20 min to obtain a fruit flavor.

[0061] Comparative Example 4

[0062] The present comparative example provides a preparation method of a fruit flavor, which is only different from Example 3 in that angelica root oil is not added, and the specific preparation steps are as follows:

[0063] S1. 2-acetyl-5-methylfuran 1.2 parts by mass, 2-ethylfuran 2.3 parts by mass, hop tincture 2.2 parts by mass, linalool 2 parts by mass, and 2,6-dimethyl-5-heptenal 2 parts by mass are mixed and stirred at a speed of 200-500 rpm for 15-25 min to obtain a fragrance base;

[0064] S2. The fragrance base and propylene glycol 76.7 parts by mass are mixed and stirred at a speed of 300-600 rpm for 15-30 min, and glycerol monostearate 10 parts by mass is added and stirred, and the stirring speed is 300-600 rpm for 10-20 min to obtain a fruit flavor.

[0065] Comparative Example 5

[0066] The present comparative example provides a preparation method of a fruit flavor, which is only different from Example 3 in that linalool is not added, and the specific preparation steps are as follows:

[0067] S1. 2-acetyl-5-methylfuran 1.2 parts by mass, 2-ethylfuran 2.3 parts by mass, hop tincture 2.2 parts by mass, angelica root oil 1.7 parts by mass, and 2,6-dimethyl-5-heptenal 2 parts by mass are mixed and stirred at a speed of 200-500 rpm for 15-25 min to obtain a fragrance base;

[0068] S2. The fragrance base and propylene glycol 76.7 parts by mass are mixed and stirred at a speed of 300-600 rpm for 15-30 min, and glycerol monostearate 10 parts by mass is added and stirred, and the stirring speed is 300-600 rpm for 10-20 min to obtain a fruit flavor.

[0069] Comparative Example 6

[0070] The present comparative example provides a preparation method of a fruit flavor, which is only different from Example 3 in that 2,6-dimethyl-5-heptenal is not added, and the specific preparation steps are as follows:

[0071] S1. 2-acetyl-5-methylfuran 1.2 parts by mass, 2-ethylfuran 2.3 parts by mass, hop tincture 2.2 parts by mass, angelica root oil 1.7 parts by mass, linalool 2 parts by mass, mixed stirring, mixed stirring speed is 200~500 rpm, time is 15~25 min, get the base;

[0072] S2. The base and propylene glycol 77 parts by mass mixed stirring, mixed stirring speed is 300~600 rpm, time is 15~30 min, add glyceryl monostearate 10 parts by mass, continue to stir, continue to stir speed is 300~600 rpm, time is 10~20 min, get fruit essence.

[0073] Sensory evaluation: 20 sensory evaluation personnel, each person respectively independently test the fruit essence prepared by the preparation method of the fruit essence prepared by the preparation method of examples 1~7 and comparative examples 1~6, statistics number, results are shown in table 1.

[0074] The aroma of fruit essence is divided into two kinds: pure durian aroma, odor or aroma flat.

[0075] Table 1. Sensory evaluation.

[0076]

[0077] From table 1, the fruit essence prepared by the preparation method of examples 1~7 fruit essence has pure aroma, while the fruit essence prepared by the preparation method of comparative examples 1~6 fruit essence has odor or aroma flat.

[0078] Aroma stability test: the fruit essence prepared by the preparation method of examples 1~7 fruit essence is respectively stored at room temperature (25-35℃), without light, after 180 days, the aroma is evaluated by sensory evaluation, to determine the quality stability test of the fruit essence prepared by the preparation method of fruit essence.

[0079] Sensory evaluation: 20 sensory evaluation personnel, each person respectively independently test the fruit essence prepared by the preparation method of the fruit essence prepared by the preparation method of examples 1~7 after storage, statistics number, results are shown in table 2.

[0080] The aroma of fruit essence is divided into two kinds: pure durian aroma, odor or aroma flat.

[0081] Table 2. Sensory evaluation.

[0082]

[0083] As shown in Table 2, the fruit essence prepared by the fruit essence preparation method of the present application has higher quality stability by adding 2-acetyl-2-thiazoline 2.1~3.2 and / or 2-sec-butyl-4,5-dimethyl-3-thiazoline in the fruit essence preparation method.

[0084] Finally, it should be noted that the above examples are only used to illustrate the technical solutions of the present application and not to limit them. Although the present application has been described in detail with reference to the above examples, those skilled in the art should understand that the specific embodiments of the present application can still be modified or replaced by equivalents after reading the present application. However, these modifications or changes are still within the scope of the present application.

Claims

1. A method for the preparation of a fruit essence, characterized in that, The method comprises the following steps: S1. mixing and stirring 2-acetyl-5-methylfuran 0.8-1.9 parts by mass, 2-ethylfuran 1.5-3 parts by mass, hop tincture 1.7-3.2 parts by mass, angelica root oil 1.1-2.5 parts by mass, linalool 1-3 parts by mass, 2,6-dimethyl-5-heptenal 1.3-2.8 parts by mass to obtain a fragrance base; S2. mixing and stirring the fragrance base and a solvent 70-80 parts by mass, adding a surfactant 7-12 parts by mass, then adding 2-acetyl-2-thiazoline 2.1-3.2 parts by mass and / or 2-sec-butyl-4,5-dimethyl-3-thiazoline 1.4-2.5 parts by mass, and continuing to stir to obtain a fruit essence.

2. The method of preparing a fruit essence according to claim 1, wherein The surfactant is at least one selected from glycerol monostearate, sucrose ester, lecithin, and soybean lecithin.

3. The method for preparing the fruit essence as claimed in claim 1, wherein The solvent is at least one selected from ethanol, propylene glycol, animal and plant oils, caprylic capric glyceride, triacetin, water, triethyl citrate, and glycerol.

4. The method of claim 1, wherein the fruit essence is prepared by the steps of: In S1, the speed of the mixing and stirring is 200-500 rpm, and the time is 15-25 min.

5. The method for preparing the fruit essence according to claim 1, wherein In S2, the speed of the mixing and stirring is 300-600 rpm, and the time is 15-30 min. The speed of the continuing stirring is 300-600 rpm, and the time is 10-20 min.

6. A fruit essence characterized in that, The fruit essence is prepared by the method comprising any one of claims 1-5.

7. The fruit essence according to claim 6, wherein The fruit essence is a durian essence.

Images